Canned mushroom soup and packaged, fried onions make a recipe for nutritional disaster, thanks to huge amounts of artery-clogging saturated fat.
Prep time: 25 minutes
Bake time: 20 minutes
- 1 1/2 pounds green beans, trimmed
- 1 1/2 cups unsweeneted almond milk, divided
- 1 cup panko bread crumbs
- 1 teaspoon salt, divided
- 1 medium onion sliced into rings
- 2 tablespoons non-hydrogenated margarine, melted
- 2 tablespsoons whole wheat pastry flour
- 1 cup low-sodium vegetable stock
- 1/2 ounce dried wild mushrooms, such as shiitake or porcini
- Bring a large pot of water to a boil. Boil the green beans for 1 minute, then drain. Transfer them to a large bowl of ice water.
- Place 1/2 cup of the almond milk in a bowl, and the panko bread crumbs and 1/2 teaspoon salt in a second bowl. Dip onion rings into the almond milk, then into the bread-crumb mixture. Bake for 5 to 7 minutes in a 450° oven.
- Meanwhile, combine the margarine and the flour and cook for 1 to 2 minutes. Slowly whisk in the remaining 1 cup of almond milk and the vegetable stock. Add the remaining salt, then the mushrooms. Simmer for 10 minutes.
- Drain the green beans and place in an 8-inch-square baking dish coated with nonstick cooking spray. Pour the sauce over them, top with the onion rings, and bake for 20 minutes.
Per serving: calories 130, fat 4g, protein 5g, carbohydrates 20g, dietary fiber 4g
Reprinted from KIWI Magazine